Recipes
Mostrando 25-33 de 33 artigos, teses e dissertações.
-
25. Cultura alimentar e alimentação saudável
Feeding is na essential factor for humanity because it is related to the preservation and maintanance of the species. More than a necessity to survive, food distinguishes cultures. Food history shows that gastronomy, food resources, habits and patterns are important aspects that suggest a reflection upon the complexity and the magnificence that relate people
Publicado em: 2006
-
26. Creme dental com óleo de nim (Azadirachta indica A. De Jussieu): uma inovação como alternativa de desenvolimento local em assentamentos rurais
Organized in eight chapters, this dissertation considers the Local development and evolution through the use of the neem oil as constituent of innovation of product of buccal hygiene (experimental toothpaste), in the nesting Farm Santa Mônica, Terenos Country, MS. The vegetable Neem (Azadirachta indica A. de Jussieu), until then it was used as defensive agr
Publicado em: 2006
-
27. A co-construção da leitura e escrita na educação infantil em uma perspectiva sociocultural construtivista
In the educated society, children have contact with the written language since their birth. Depending on their socio-economical and cultural situation, these children find out the functional aspect of the written communication and develop interest in this language, in bigger or smaller intensity. The present research deals with the process of co-construction
Publicado em: 2006
-
28. A contract-based approach to describe and deploy non-functional adaptations in software architectures
This paper presents a comprehensive approach to describe, deploy and adapt component-based applications having dynamic non-functional requirements. The approach is centered on high-level contracts associated to architectural descriptions, which allow the non-functional requirements to be handled separately during the system design process. This helps to achi
Journal of the Brazilian Computer Society. Publicado em: 2004-07
-
29. Analise do processo de extrusão na industria de "PET-FOOD" para a aplicação de tecnicas de controle avançado / Review of the extrusion industry in the "PET-FOOD" for the application of advanced techniques of control
The present study informs about the main features of extrusion control processes, based on product-wet density and moisture. To comprehend the study, some background of the classic control theory is provided. The process complexity, provided by formation of a bio-polymer from carbohydrate-lipid-protein raw materials, requires analysis using statistical conce
Publicado em: 2003
-
30. A produção do salitre no Brasil colonial
This article discusses the processes inherent in the production of salpeter in Colonial Brazil. In the main, the texts seen here present recipes accompanied by chemical explanations of the processes which denote a knowledge of science at the time. Various difficulties confronting the authors, however, prevented an effective contribution to the development of
Química Nova. Publicado em: 2000-12
-
31. Determinacion de la configuracion E-Z de los acidos Fumarico y Maleico. Un experimento orientado a incentivar el desarrollo de la investigacion cientifica en alumnos de Pregrado
In this work we intend to eliminate the idea that laboratory exercises seem like cookbooks. That is, exercises shall be presented as a problematic situation. Based on observation and experimentation, the students should determine the E-Z configuration of maleic and fumaric acids. The basis of this laboratory exercise is the acid-catalyzed isomerization of ma
Química Nova. Publicado em: 2000-08
-
32. Immobilization of acrylamide-modified oligonucleotides by co-polymerization.
A flexible chemistry for solid phase attachment of oligonucleotides is described. Oligonucleotides bearing 5'-terminal acrylamide modifications efficiently co-polymerize with acrylamide monomers to form thermally stable DNA-containing polyacrylamide co-polymers. Co-polymerization attachment is specific for the terminal acrylamide group. Stable probe-containi
-
33. Coeur en santé St-Henri--a heart health promotion programme in a low income, low education neighbourhood in Montreal, Canada: theoretical model and early field experience.
STUDY OBJECTIVE--Coeur en santé St-Henri is a five year, community based, multifactorial, heart health promotion programme in a low income, low education neighbourhood in Montreal, Canada. The objectives of this programme are to improve heart-healthy behaviours among adults of St-Henri. This paper describes the theoretical model underlying programme develop